Garlic Naan Bread Nigella Seeds (Printable version)

Soft Indian flatbread with garlic and nigella seeds; fluffy and flavorful, ideal for various dishes.

# Ingredient List:

→ Dry Ingredients

01 - 3 cups all-purpose flour
02 - 2 teaspoons sugar
03 - 1 teaspoon salt
04 - 1 teaspoon baking powder
05 - 1/2 teaspoon baking soda

→ Yeast Mixture

06 - 1/2 cup warm water
07 - 2 teaspoons active dry yeast

→ Dairy

08 - 1/2 cup plain yogurt, room temperature
09 - 1/4 cup whole milk, room temperature

→ Flavors

10 - 3 tablespoons melted ghee or unsalted butter, plus extra for brushing
11 - 3 cloves garlic, finely minced
12 - 2 tablespoons chopped fresh cilantro
13 - 2 teaspoons nigella seeds

# How to Make It:

01 - Combine warm water and sugar in a small bowl, sprinkle yeast on top, and let stand for 10 minutes until frothy.
02 - Whisk together flour, salt, baking powder, and baking soda in a large mixing bowl.
03 - Add the yeast mixture, yogurt, milk, and 2 tablespoons melted ghee to the dry ingredients and mix until a soft dough forms.
04 - Knead the dough on a lightly floured surface for 5 to 7 minutes until smooth and elastic.
05 - Place dough in a lightly greased bowl, cover, and allow to rise in a warm place for 1 hour or until doubled in size.
06 - Punch down the dough and divide into 8 equal portions.
07 - Roll each portion into a ball, then flatten into a teardrop or oval shape about 1/4 inch thick.
08 - Mix the minced garlic and chopped cilantro with 1 tablespoon melted ghee.
09 - Brush each naan with the garlic-cilantro ghee mixture and sprinkle with nigella seeds.
10 - Heat a heavy skillet or tawa over medium-high heat. Cook naan one at a time, covering the skillet, for 1 to 2 minutes until bubbles form, then flip and cook the other side for 1 to 2 minutes until golden spots appear.
11 - Brush cooked naan with additional melted ghee and serve warm.

# Expert Suggestions:

01 -
  • The dough is forgiving and doesn't need a tandoor, just a hot skillet and a little confidence.
  • Fresh garlic and nigella seeds make each bite taste like it came from a street cart in Delhi.
  • It pairs with literally anything, from dal to hummus to scrambled eggs.
02 -
  • If your skillet isn't hot enough, the naan will turn out dense and pale instead of bubbly and charred.
  • Covering the pan while cooking traps steam and helps the naan puff up like a little pillow.
  • Room temperature yogurt and milk mix into the dough much more easily than cold ingredients.
03 -
  • Let the dough rest for an extra fifteen minutes after dividing it, and it will roll out much easier without springing back.
  • If you don't have nigella seeds, try sesame seeds or even everything bagel seasoning for a different vibe.
  • Cook naan one at a time so you can give each one your full attention and get those perfect char marks.

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